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Welcome! I'm a newlywed who started this blog to document the planning of our September 2010 wedding, and ended up addicted to blogging! Follow our journey through life as we try to find the way to our "perfect" marriage. Happy reading!
You can contact me at: chocolateloversconfessions[@]gmail[dot]com

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Wednesday, October 21, 2009

This past Wednesday, I decided to have a "me" day. I indulged in activities that I enjoy and generally had a girly day. One of the things I did was bake. Using chocolate of course! So I thought I'd share my creation with you. I found the recipe in the book Bittersweet by Alice Medrich. It was given to me as a gift by my chocoholic friend and I love it. There are some amazing recipes in it. This recipe asks for a 91/2 inch fluted tart pan with removable bottom.

It is worth investing in one of these (can find one for $10-15) if you plan on making this often as it makes it easy to remove the tart once its baked. Otherwise just make it in whatever round pan you have. The first piece will probably be difficult to remove but you should be ok after that. So lets begin:

Mix the butter, sugar, and vanilla in a bowl to make the crust. Add the flour and mix till well blended. The dough may seem too soft but this is fine. Press it evenly and thinly onto the bottom and sides of the pan

Bake for 20 to 25 minutes or until the crust is a golden brown

In the meantime start to make the filling. Place the butter, sugar, cocoa powder, and cream in a medium saucepan over medium heat. Stir until the mixture is blended, smooth and begins to simmer around the edges. Remove from heat and stir in the instant espresso or coffee powder and vanilla.

Just before the crust is ready, whisk the egg thoroughly into the hot choclate mixture. Pour the filling into the hot crust.

Place the pan into the over and turn the oven off (yes, off). Leave the tart in the over till it quivers like Jell-O. The recipe says this will take 10 to 12 minutes but I've found that it needs more like 20 minutes.

Let cool on a rack and serve at room temperature.

Yummmm

The coffee flavor is pretty mild in this tart so its great for those who don't particularly like coffee. Enjoy!

The kitty picture in the post below just cracks me up when i see it. LOL anyway, I wish I could take a ME day. I'm so busy. This looks delicious and I really want to make it. Hopefully I'll have some time this weekend.

So, I LOVE this recipe....and as your chocoholic friend who gave you the cookbook, I KNOW how good it is...Only comment I have is in case others run into this when making the tart- and it seems like this has not been a problem for you.... When I make the crust with the melted butter, I NEVER get the crust to go up as far along the sides. And when it bakes it slides down quite a bit (from the sides). My guess is that it's too liquidy....hmmm. Did you run into this ever? I have EVERY time I've made it (and it's been many). Maybe crusts are just my Achilles heel... or at least one of them....-:)